R 205 per bottle
R 1230 per 6 bottle casedelivered to your door in ZA
Anthony de Jager
2009 VintageInternational Wine Challenge 2012 - Bronze Medal Decanter World Wine Awards 2012 - Silver Medal Concours Mondial de Bruxelles 2012 - Gold Medal 2006 VintageMatthew Jukes' Top 50 from Cape Wine 2008 2004 Vintage 2007 Decanter World Wine Awards - Bronze Medal 2007 International Wine Challenge - Bronze Medal 2007 Concours Mondial de Bruxelles - Great Gold Medal Sante Classic Wine Trophy 2006 - Gold Medal Veritas 2006 - Silver John Platter Wine Guide - 5 stars 2003 Vintage 2006 Concours Mondial de Bruxelles - Gold Medal Santé Classic Trophy 2005 - Gold Medal Red Wine Wine Spectator - 91 points John Platter Wine Guide - 4½ stars 2002 Vintage 2005 International Wine Challenge - Bronze Medal 2004 Concours Mondial de Bruxelles - Silver Medal 2003 International Wine Challenge - Silver Medal 2003 Concours Mondial Bruxelles - Gold Medal 2002 International Wine Challenge 2002 - Gold Medal 2002 Michelangelo International Wine Awards - Gold Medal Veritas 2002 - Gold 2002 Paarl Vintners Shiraz Challenge - Top Shiraz 4½ stars John Platter Guide 2003 Wine Spectator - 92 points
Dark fruit with notes of blueberry and herbal tea on the nose, followed by concentrated fruit on the palate. Fine texture accommodates flavours of black cherries, smoky cloves and savoury game. Complex and refined.
This wine will develop over the next decade or longer.
Eenzaamheid is ownded by Christo Briers-Louw, whose family has owned this land since 1775. Christo is a dedicated farmer, who has an intimate knowledge of the soils of Paarl. The gravely, decomposed shale soils of Paarl allow Shiraz to ripen without irrigation, producing wines of great expression and concentration.
This wine was previously known at Solitude Shiraz. In 1699 a certain Mr Dippenauw was granted an enormous farm by his employer, the Dutch East India Company. It is uncertain whether this was a reward for his industry or whether the bosses cast him into the wilderness because he’d married dangerously - a sister of Adam Tas, diarist of the early colonial Cape and political rebel (Tas was imprisoned by Governer Willem Adriaan van der Stel). What is known is that the newly-wed couple were so overwhelmed by the farm’s isolation from Cape Town that they named it 'Eenzaamheid', a Dutch word meaning solitude. Today Eenzaamheid is owned by Christo Briers-Louw, whose family has owned the land since 1775. Christo is a dedicated farmer, who has an intimate knowledge of the soils of Paarl. These gravelly, decomposed shale soils allow Shiraz to ripen without irrigation, producing wines of great expression and concentration. To Life! Charles Back This vineyard was planted in 1996, with two Shiraz clones (SH1 and SH21) grafted onto Richter 99 rootstock. The soil type is Swartland shale, a deep uniform decomposed soil with excellent water retention. This allows these unirrigated vines to easily ripen the crop without stressing during our hot, dry summers. Strict winter pruning and summer canopy management ensure a well balanced crop that reaches good phenolic ripeness. A final crop thinning at 80% vêraison also ensures an even ripeness. The vineyard is regularly visited during the ripening period and tested by taste, visual and analytical examination to determine exact picking date. Winemaker's Comments "The conditions in 2009 were exceptional for the industry as a whole and the Eenzaamheid was definitely not an exception. This wine is only bottled in the best vintages and it was well worth the wait. The two previous vintages were not bottled. The cool climate and near-perfect conditions in 2009 yielded a well-rounded wine, with soft tannin, good fruit and expressive spice." Anthony de Jager
Harvest date: 11th February 2006
The grapes were machine harvested full ripe at 25.9° B. Mechanised harvesting was possible due to the uniform nature of the fruit on the vines, following meticulous vineyard management.
The fruit was rigorously hand-sorted to remove unwanted berries. The berries were transferred to 600 litre open-ended French oak barrels. Selected Rhône yeasts were used for fermentation and manual punch-downs were performed three times a day. Post fermentation maceration lasted for eight days. The grapes were basket pressed and the wine was sent to 225 litre French oak barriques for malolactic fermentation and further ageing. 45% new barrels were used and the remainder was matured in 2nd and 3rd fill barriques. Barrel aging lasted 21 months and the wine was bottled in the first week of December 2010. Total production for the 2009 vintage was sixteen barrels.